I thought the whole 'burp your jar' thing was just for show until my sauerkraut exploded

For my first few batches, I just screwed the lid on tight and left it in the pantry. I figured the gas would find its own way out, and I never had a problem. Then, about three weeks into a big batch of red cabbage, I heard a loud pop from the kitchen. The lid had blown clean off, and there was brine and cabbage shreds all over the ceiling. My wife said it looked like a crime scene. That mess, and the fact that the batch was ruined, convinced me. Now I burp my jars every single day without fail, and I keep them in a plastic tub just in case. Has anyone else had a ferment go off like a bomb, or was I just unlucky?

2 comments

2 Comments

eric_price6d ago

Yeah, I was the same way. That kind of mess is a Powerful teacher.

hugok306d ago

Honestly, my worst mess just taught me to order pizza more often.